[New post] Pan-fried Mustard Lamb

cookwithkathy posted: " Ingredients 1 tablespoon hot English mustard 3 (7 oz each) lamb backstraps (boneless loins), trimmed 1 tablespoon olive oil 10 oz green beans, trimmed and blanched 10 oz sugar snap peas, trimmed and blanched 1/2 cup frozen peas, blanched 2 " New post on Cooking with Kathy Man Pan-fried Mustard Lamb by cookwithkathy Ingredients 1 tablespoon hot English mustard 3 (7 oz each) lamb backstraps (boneless loins), trimmed 1 tablespoon olive oil 10 oz green beans, trimmed and blanched 10 oz sugar snap peas, trimmed and blanched 1/2 cup frozen peas, blanched 2 cups baby rocket (arugula) leaves hot English mustard, extra, to serve Wine Vinegar Dressing 2 tbsp red wine vinegar 2-1/2 tbsp olive oil Method Make the dressing. Place the vinegar and oil in a bowl and whisk to combine. Spread the mustard over the lamb. Heat a non-stick frying pan over medium—high heat. Add the oil and lamb and cook for 3-4 minutes each side or until cooked to your liking. Rest lamb then slice. Combine the beans, peas, rocket and wine vinegar dressing and serve with the lamb and extra mustard, if desired. Makes 4 servings. Source: Donna Hay Today's Comic This free site is ad-supported. Learn more ​ cookwithkathy | October 30, 2021 at 10:25 am | Categories: Lamb, Recipe Clipping, Vegetable | URL: https://wp.me/swDzv-c3745 Unsubscribe to no longer receive posts from Cooking with Kathy Man. Change your email settings at Manage Subscriptions. Trouble clicking? Copy and paste this URL into your browser: https://cookwithkathy.wordpress.com/2021/10/30/c3745/ Thanks for flying with WordPress.com